Bobbie Jean's Terrell Texas Brisket

This is "fork tender, falling apart" beef. Drained and shreaded it's great on sandwiches or Tacos or enchiladas. Serve it with the juice with mashed potatoes on the side or over pasta or rice. Mixed with cheese and pasta and baked in a casserole. There is no end to it's usefulness. It's a staple in my freezer.

• Ready In: 48 hrs 30 mins
• Serves: 8

Ingredients

• 4 -5  lbs beef brisket, trimmed of fat.
• 2  yellow onions, chopped
• 2 -3  chipotle chiles in adobo, minced
• 1  cup  brown ale
• 3  tablespoons tomato paste
• 1⁄4 teaspoon ground allspice
• 1⁄4 teaspoon ground cinnamon
• 1  teaspoon salt
• 1⁄4 cup brown sugar
• 3  cloves garlic, minced
• 8  red potatoes, quartered
• 1⁄4 lb  baby carrots, halved

Directions

1. Place Brisket in crock pot.
2. Mix all other ingredients except potatoes and carrots in a large bowl.
3. Pour over meat.
4. Cover, cook on low for 10 hours.
5. Cool to room temperature.
6. Refrigerate over night.
7. Skim fat.
8. Add Potatoes and Carrots.
9. Cover and cook on low 10 hours.